Serve the lamb with additional chutney, if desired.
6 carrots, cut into 1-inch pieces (about 7 cups)
1 (10-ounce) package frozen chopped onion
2 tablespoons all-purpose flour
1 1/2 pounds lean boneless lamb, cut into 1-inch cubes
1/2 cup apple cider
1/4 cup mango chutney
1 tablespoon bottled minced garlic
1 tablespoon Thai seasoning (such as McCormick)
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package couscous
How to Make It
Place carrot and onion in a 4-quart electric slow cooker.
Place flour in a zip-top plastic bag; add lamb. Seal and shake to coat. Heat a large nonstick skillet over medium-high heat until hot. Coat with cooking spray; add lamb, and cook, stirring often, 5 minutes or until lightly browned. Place lamb, cider, and next 6 ingredients in slow cooker. Cover with lid; cook on high-heat setting 1 hour.
Reduce heat setting to low; cook 7 hours. Remove lid, and stir mixture.
Prepare couscous according to package directions, omitting salt and fat.
Cooking Light Superfast Suppers
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